Preparation

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.

Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.

This recipe was pretty good, not amazing. I would recommend a second bell pepper and definitely recommend substituting feta for the mozzarella. I'm sure fresh pesto would be better than store bought since mine was bland. I'm sure this would have had more flavor had it been actually grilled, and not just sauteed. I wish I would have thought to add garlic but didn't.

Made the dish for dinner. Do not have a grill, so sautéed ingredients in a braiser pan--first the seasoned diced zucchini and diced red pepper, and then the seasoned shrimp. No lime, so used a lemon. Used whole wheat orzo, and peeled and deveined Key West Wild Pink Shrimp. Because I don¿t like a strong taste of vinegar, just added a little bit of balsamic vinegar and olive oil to the pesto. Because I wanted dish to be primarily shrimp and vegetables, just added less than half of the cooked orzo. Did not have mozzarella cheese so sprinkled parmesan on the finished dish, before I reheated it to serve warm. Served grape tomatoes on the side. It was delicious! And it was also nutritious, light and fairly easy to make and serve, since it¿s all in one dish. Thanks for recipe!

Excellent dish. Simple, quick and healthy. I had the leftovers for lunch today and it held up pretty well. I had half an avocado and tossed it in, too. I don't often repeat a recipe because I'm always trying new things, but I will definitely make this again.

I brought this to a Halloween party. There weren't a lot of people and about half got eaten. It is good but not a rave and needed a plenty of salt and pepper. I would coarsely chop the shrimp next time so it mixed in better with everything else. I used 31-40 size shrimp to they were med/small. I think the feta sounds like a good flavor improvement.

This was fantastic exactly as written. Next time I might try feta, instead of mozzarella, as another reviewer suggested. My friend made it with barley instead of orzo and that was also great. A keeper for sure.

GLUTEN FREE and EZ tips! I chopped up all the veggies (added 1/2 onion) before they hit the grill and put them in a grill basket. I put the shrimp on skewers. It made the grilling process very easy. We used quinoa instead of orzo since we are gluten free. YUM! Hubby and I gave high fives after this meal.

This was really good! Grilling or roasting the veggies really gives them a great flavor. Next time I will use less vinegar and/or lime juice in the sauce. Could really use any veggies...I used zucchini and yellow, red, and orange peppers.

I made this (in January in MN) without the summer veggies and it was delicious. Substituted grilled aspargus for the summer squashes, otherwise did everything the same. I also made my own pesto (i'm picky about it) and didn't include quite as much vinegar. Highly recommended.

I don't have a barbecue so simply did the veggies and shrimp (separately!) in the broiler. Worked fine although I'm sure purists will recoil. Fresh veggies are key however, don't make this in February. Overall I thought this was a terrific dish, light and refreshing. A perfect summer supper! And leftovers traveled well for bag lunch the next day. Will definitely be putting this recipe in the summer rotation.

Very simple... very delicious. I have a grill but opted to use a George Foreman grill to save time. Grilled the veggies for about 5-min. at 300 degrees F. followed by the shrimp for 3- to 4-min. There is not need to salt and pepper the shrimp afterward. The marinade has plenty of salt from the pesto. I suggest you cut down the cheese in half.

I followed others suggestions to broil the veggies & shrimp since I don't have a grill, as well as to leave out the mozzarella (both good calls).It is delicious, and a sprinkling of salt really brings out the flavors. I don't miss the cheese at all. I am eating my leftovers from yesterday now... The dish has more flavor at temp rather than cold so I microwaved 30 seconds to take out the chill.

This is a delicious recipe. It was delightful served warm. I used a good quality pesto and 3 Tbsp was sufficient. As recommended by other people I substituted the vinegar for a total of 2 Tbsp rice wine vinegar and did not use bococcini cheese. I used a small amount of macedonian feta cheese and lots of barbequed vegetables - red yellow and orange pepppers, zucchini and asparagus. The flavor of the barbeque is key to this wonderful recipe. This recipe is a keeper.

Yum!!! Made times 4, w/2 lb orzo! Added grilled shrimp and bay scallops (don't overcook!), increased vinegar and lime juice, made 'herb pesto' found on this site. May try with goat or feta cheese as mozzarella is somewhat flavorless.

I know it's December. I know this may not make me the best environmentalist, as none of the veggies I used are in season, but seriously, this was worth the guilt. I was craving something summery to lift my mood, and this really hit the spot. It's incredibly easy and tastes sooooo good. I broiled veggies until charred and then broiled the shrimp for about 4 mins. I used feta cheese and cherry tomatoes, and it was fantastic.

We have made this twice. It is excellent - fresh, delicious, healthy, easy - the key is not grilling the shrimp too long. We made it *1.5 for a four person dinner party and we hardly have any leftovers. Make it now!